Tangy Green Zebra Gazpacho

Tangy Green Zebra Gazpacho
Photo by © Earl Carter

Ingredients

  • 2 tablespoons freshly squeezed lime juice
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 1 medium sweet onion, coarsely chopped
  • 1 Hass avocado, halved, pitted and peeled
  • 1 small jalapeño, stemmed and seeded
  • 1 medium sweet onion, coarsely chopped
  • 2 tablespoons freshly squeezed lime juice
  • + 15 more ingredients
    • 1 seedless cucumber, unpeeled and coarsely chopped plus finely diced unpeeled cucumber for garnish
    • 2 cloves garlic
    • Salt and freshly ground pepper
    • 1 Hass avocado, halved, pitted and peeled
    • 2 tablespoons mint leaves, plus more for garnish
    • 2 cloves garlic
    • 2 tablespoons mint leaves, plus more for garnish
    • 2 tablespoons cilantro leaves
    • 2 pounds Green Zebra tomatoes, cored and coarsely chopped plus 1 Green Zebra tomato cut into small wedges for garnish
    • Salt and freshly ground pepper
    • 1 small jalapeño, stemmed and seeded
    • 1 seedless cucumber, unpeeled and coarsely chopped plus finely diced unpeeled cucumber for garnish
    • 2 pounds Green Zebra tomatoes, cored and coarsely chopped plus 1 Green Zebra tomato cut into small wedges for garnish
    • 2 tablespoons cilantro leaves
    • ¼ cup extra-virgin olive oil, plus more for drizzling

In a blender, combine half each of the coarsely chopped green tomatoes, cucumber and onion with the avocado, jalapeño, garlic, lime juice and 1 cup of cold water and puree until smooth. Transfer the puree to a large bowl. Add the remaining coarsely chopped green tomatoes, cucumber and onion to th...

View full recipe at My Recipes

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